Quantification of cocoa butter equivalents in mixtures with cocoa butter by chromatographic methods and multivariate data evaluation

The performances of four chromatographic methods in combination with multiv ariate statistical data analysis were compared for the determination of coc oa butter equivalents (CBEs) in mixtures with cocoa butter (CB). The sample set analysed consisted of 42 different CBs, including specific crops (soft South American and hard Asian CB types), and 21 commercially available CBE s, including several types of illipe-containing fats. From these pure sampl es about 250 CB/CBE mixtures were prepared containing between 5% and 20% CB E addition. The triglyceride (TG) composition of the blends was analysed by packed column gas-liquid chromatography (GLC), capillary GLC and high-perf ormance liquid chromatography. In addition, the fatty acid profile was dete rmined by capillary GLC, Data generated by packed column GLC were evaluated by a graphical procedure, whereas multiple linear regression analysis was applied to data from high-resolution methods. The calibration model that mo st efficiently minimised the error of prediction was based on a combination of fatty acid and TG data as input variables. The average error of predict ion was estimated to be 2.3% CBE in CB, without prior knowledge of either t he CB or the CBE composition. Recalculated for a chocolate with a fat conte nt of 20% the error estimate would equal 0.5% CBE in the finished product.